'Muscovy' on Serious Eats

My intention was to let the confit rest for about a month before eating the duck, but one thing led to another, and half a year later, that pot was still in my fridge with its parts intact. The more I thought about it, the more frustrated I became, knowing that breaking into the pot would be time-consuming even if the results were going to be delicious. So one of my New Year's resolutions was: get rid of that giant pot of fat with the confit. More